Have you ever had a shrimp boil for dinner? It's such a fun and unique meal idea that you family is sure to love. All of the yummy cajun flavors, the hearty potatoes and corn, there is just nothing not to get excited about. So throw some newspaper across your table and come join us for a cajun shrimp boil!
- Ingredients:
- 2 lemons, cut in half
- 2 tablespoons ground bay leaves
- 2 tablespoons celery salt
- 1 tablespoon dry mustard
- 2 teaspoons ground black pepper
- 2 teaspoons ground ginger
- 2 teaspoons sweet paprika
- 1 teaspoon ground white pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon lavender
- 6 sprigs fresh thyme
- 8 cloves garlic, smashed
- 1 large onion, quartered
- 1 pound small red potatoes
- 4 ears of corn cut in half
- 1 1/2 pound large gulf shrimp with shells
- 2 tablespoons butter
Directions: Fill a large pot with water. Add your lemons, spices, garlic, and onion. Cover and bring to a boil, then reduce to simmer for 3 minutes. Add the potatoes to the pot and cook until just tender (about 10 minutes) Add the corn and cook for 5 more minutes. Peel and deveine your shrimp, add to pot for about 2-3 minutes. Remove your shrimp and vegetables from the pot, but keep 1 cup of the broth in the pan. Add your butter to that broth until the butter melts. Serve the broth over the shrimp and veggies. You can serve with lemon wedges and hot sauce as well.
There is something so wonderful about your entire family gathering around a big ol' shared plate for dinner. This dish is flavorful, filling, and oh so satisfying. Give it a try and put a taste of the south in your mouth. Bon Appetite!
I'm calling this pot roast petite pot roast because I made a really small roast, perfect for my small family of three. It came together quickly, and is a one pot meal, so clean up was a breeze. No one is unhappy when pot roast shows up on the dinner table right?
Ingredients:
1 small chuck roast, about 3 pounds
2 tablespoons olive oil
1 onion, quartered
5 carrots, chopped
3 celery stalks, chopped
2 cups red wine
1 cup beef stock
2 springs rosemary
2 sprigs tyme
salt and pepper
Directions: Pat your roast dry with a paper towel. Liberally salt and pepper all sides. Don't hold back, now is the time to season your meat. Heat your oil in a large la cruse type pot until its extremely hot but not smoking. Sear your meat on all sides until it has a nice crust on the outside. Remove your meat and set it aside, then throw in all of your veggies and saute until they begin the brown. Add your red wine and make sure to scrape off all of the delicious burned bits on the bottom of your pan. Add your meat back into the pan, add your stock and herbs. Your meat should have liquid at least 1/2 way up the side. Place your pot, with lid on, in the oven at 275 degrees for 3-4 hours, or until it easily falls apart with a fork.
See? A delicious comfort meal with just a few minutes of prep. Now sit back, watch your favorite movie or read a book and dinner will be served!
I will never say no to a good Russian tea cake cookie. You may call them snowballs, but I call them delicious. Have you seen our pistachio version of them linked HERE? So so good. I was of course very happy when I stumbled upon the idea to do a chocolate chip version of these classic wedding cookies. They are buttery and sweet, and such a fun miniature treat. These little cookies are just 1/2 a tablespoon in size! The perfect little pop of sweet in your mouth.
Ingredients:
1 cup butter, room temp
2/3 cup powdered sugar
2 1/4 cups flour
1 1/2 tsp vanilla
3/4 tsp salt
3/4 cup chocolate chips, chopped
additional 1/4 cup powdered sugar for sprinkling
Directions:
Preheat oven to 375. Mix together all of your ingredients until dough forms. Use your tablespoon measuring spoon and fill it 1/2 way full of dough and make 1/2 tablespoon dough balls. Bake for 7 minutes. After the cookies have cooled, but are still slightly warm, roll them in powdered sugar.
These cookies are just the right amount of sweet, not only in how they look, but also in how they taste. You will love the non traditional take on these traditional tea cakes. Enjoy!
My newest go to breakfast these days is homemade granola with fresh berries and greek yogurt. Its full of protein, fiber, and good for you natural vitamins. Its a great way to stay full all morning, and gives you lots of necessary and welcome energy. Theres never a morning when I don't welcome this dish on my table.
Granola Ingredients:
4 cups old fashioned oats
2 cups coconut
1 cup cashews, chopped
2 cups sliced almonts
1/2 cup vegetable oil
1/4 cup coconut oil
1/2 cup lavender honey (found here)
Directions: Mix your oats, coconut, cashews, almonds, honey, and oil in a large bowl. Pour onto a baking sheet and bake at 350 degrees for 20 minutes, then stir. Bake for another 20 minutes or until golden brown. Once your granola is cooked, you can seal and store it in a Tupperware container. When ready to eat it in the morning, sprinkle with fresh cut strawberries, blueberries, and greek yogurt.
We love the crunch from the granola, the sweetness from the lavender honey, and pops of delicious juice from the berries. Get in all great nutrients like these early in the day and you will be feeling good all morning. Plus it tastes great too. Bon Appetite!
Pulled Pork Sliders make such a fun dinner menu. Everybody loves a little mini something. So a miniature sandwich full of delicious savory and sweet pulled pork will have everybody's stomachs feeling happy.
For this recipe I suggest using Peggy's amazing ranch rolls for the sliders. But if you are looking to go a little bit easier, you can also purchase dinner rolls from the bakery as well. I won't tell. But for anyone feeling ambitious, these rolls would make these sliders heavenly! FOUND HERE
Ingredients:
5 pounds pork shoulder
2 large sweet onions, diced
1 tsp lavender lemon pepper (found here)
1 clove garlic, minced
2 tsp dried oregano
1 tsp red pepper flakes
1 tsp salt
1 can chicken broth
1/2 cup barbecue sauce
Directions,
Heat your crock pot and add your onions until soft. Pat your pork dry with a paper towel. Sprinkle all sides with lemon pepper, oregano, red pepper, and salt. Add to your crock pot. Cover with garlic and chicken broth. Heat only low for 8 hours or until pork is fall apart tender. Then cover with your favorite barbecue sauce and place meat onto rolls.
Enjoy!
For this recipe I suggest using Peggy's amazing ranch rolls for the sliders. But if you are looking to go a little bit easier, you can also purchase dinner rolls from the bakery as well. I won't tell. But for anyone feeling ambitious, these rolls would make these sliders heavenly! FOUND HERE
Ingredients:
5 pounds pork shoulder
2 large sweet onions, diced
1 tsp lavender lemon pepper (found here)
1 clove garlic, minced
2 tsp dried oregano
1 tsp red pepper flakes
1 tsp salt
1 can chicken broth
1/2 cup barbecue sauce
Directions,
Heat your crock pot and add your onions until soft. Pat your pork dry with a paper towel. Sprinkle all sides with lemon pepper, oregano, red pepper, and salt. Add to your crock pot. Cover with garlic and chicken broth. Heat only low for 8 hours or until pork is fall apart tender. Then cover with your favorite barbecue sauce and place meat onto rolls.
Enjoy!
With Easter just around the corner, we have all things spring and bunny on our minds. So of course, these carrot cupcakes were on our mind. If you haven't made Peggy's carrot cake, found here yet, what are you waiting for?! Get on that! But for right now, cupcakes are on our mind. And these cute lavender sprinkled ones are on the docket.
Cake Ingredients:
2 eggs
1 cup sugar
3/4 cup vegetable oil
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp culinary lavender (found here)
1 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cup shredded carrots
1/2 cup walnuts, chopped
Frosting
1/3 cup butter at room temp
1 1/2 tsp vanilla
3 cups powdered sugar
2 tablespoons water
(Note we use water in our frosting rather than milk because then you can leave the cupcakes out unrefriderated without a worry about spoiling.)
Bake at 375 degrees for 25 minutes or until cupcakes are golden and a toothpick comes out clean. Cool and frost, then sprinkle with lavender buds as a garnish.
Cake Ingredients:
2 eggs
1 cup sugar
3/4 cup vegetable oil
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp culinary lavender (found here)
1 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cup shredded carrots
1/2 cup walnuts, chopped
Frosting
1/3 cup butter at room temp
1 1/2 tsp vanilla
3 cups powdered sugar
2 tablespoons water
(Note we use water in our frosting rather than milk because then you can leave the cupcakes out unrefriderated without a worry about spoiling.)
Bake at 375 degrees for 25 minutes or until cupcakes are golden and a toothpick comes out clean. Cool and frost, then sprinkle with lavender buds as a garnish.